I can’t pickle without my partner in pickling, Patrick! Say that 5 times fast! Patrick graciously offered his Thursday night to help me pickle a giant bowl of vegetables for my Blogiversary. We played between several quick pickling recipes we had tried before and a recipe from Martha Stewart. The pickles came out exceptionally well – after a rescue that involved removing quite a few jalapenos. These were a healthy, crisp and refreshing addition to the menu. My favorite was the cauliflower that became slightly pink from the red onion. A huge batch of these quick pickles comes together easily and will last through the summer for snacking and cocktail hour.

Quick Pickled Seasonal Vegetables 

• 8 tablespoons salt
• 4 sugar
• 2 bay leaves
• 64 oz vinegar
• = parts water
• peppercorn
• juniper berries
• 1 jalapeno, sliced (or more for extra spicy pickles)
• 1 head cauliflower, cut into florets
• 2 pounds carrots, peeled and trimmed
• 1/2 pound sugar snap peas
• 1 pound okra
• 1 cucumber, scored! and sliced
• 2 peppers, red and yellow, sliced
• 1 red onion, large, sliced